Pan-Fried Wagyu Filet Mignon (Restaurant-Style at Home)

Method

1. 1

   Pull filets out 45 minutes ahead. Pat bone-dry. Season aggressively with salt — more than you think.

2. 2

   Heat cast iron over medium-high until ripping hot (about 4 minutes). Add tallow.

3. 3

   Sear filets 2 minutes per side without moving. Use tongs to sear the edges 30 seconds each.

4. 4

   Drop heat to medium. Add butter, thyme, garlic. Tilt the pan and spoon foaming butter over the steak for 90 seconds.

5. 5

   Pull at 120°F for medium-rare (carryover brings it to 128°F). Rest 8 minutes — non-negotiable.

6. 6

   Pair with our perfect Wagyu ribeye method when you're cooking for a crowd.